Fresh Tomato Soup

5 from 1 vote

Servings: -5 (although the original recipe said serves 6-8)

Author: Pamela, adapted from adapted from Angelini Osteria via the Los Angeles Times

2 Tablespoons unrefined cold pressed, extra virgin olive oil, plus extra for drizzling
1 small onion finely diced
½ carrot finely diced
2 large basil leaves
1 sprig fresh thyme
3 pounds fresh tomatoes coarsely chopped
¾ teaspoon sea salt + additional to taste
¼ teaspoon freshly ground black pepper
optional garnishes: burrata grated Parmesan cheese, croutons

In a medium, heavy bottomed pot, heat 2 Tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently until the vegetables are tender; 10-12 minutes.
Stir in the tomatoes, along with ¾ teaspoon salt and ¼ teaspoon pepper. Simmer for 20 minutes to break down the tomatoes and meld the flavors.
Remove from the heat and puree the soup in a blender or food processor, then strain through a strainer. Taste for seasoning. I added a bit more salt.
Serve the soup hot or warm, with desired garnishes and a drizzle of olive oil.